- 2 pounds short ribs
- 1 tablespoon olive oil
- 1/ 2 teaspoon salt
- 1/ 2 teaspooon pepper
- 1/ 2 cup low sodium soy sauce, or tamari
- 1/ 3 cup brown sugar
- 1 tablespoon rice wine vingear
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1/ 4 teaspoon red pepper flakes
- green onion, chopped
- sesame seeds
Heat oil in a large sauté pan on high. Season short ribs with salt and pepper then pan sear until browned on all sides, approx. 1-2 minutes per side. Place browned, but still uncooked, short ribs in slow cooker.
In a bowl, whisk remaining ingredients, except green onions and sesame seeds. Pour sauce over short ribs in slow cooker. Turn slow cooker to low and cook for 7-8 hours or high for 3.5-4 hours. A longer and slower cook for short ribs is recommended.
Remove short ribs and sauce from heat and allow a few minutes to cool and sauce to thicken. Garnish with chopped green onion and sesame seeds and serve with mashed potatoes and/or steamed vegetables.